Cucumber Soup
Source of Recipe
Treva Key
List of Ingredients
Cold Cucumber Soup
3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced, and seeded
3 tablespoons minced fresh dill
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped green onion or chive
1 teaspoon salt
1 teaspoon freshly ground black pepper
GARNISH
plain low-fat** yogurt, or low-fat**
sour cream
2 tablespoons capersRecipe
Cook the leeks in the stock in a large soup pot for 10 minutes.
Add the milk and cucumbers.
Pour small batches at a time into a blender and purée until smooth.
Add the dill, lemon juice, green onions or chives, salt, and pepper.
Stir once or twice.
Chill covered in the refrigerator for 3 hours.
Pour 1-cup servings into each of 6 bowls, garnish with a dollop of plain yogurt or sour cream, and sprinkle a few capers on top.
Serves 6
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